Strawberry Basil Cupcakes Recipe
If you’re craving a treat that screams summer and offers a delightful twist on classic cupcakes, let me introduce you to Strawberry Basil Cupcakes. These cupcakes blend the sweetness of ripe strawberries with the fresh, aromatic lift of basil—trust me, it’s a flavor combo that surprises and delights! Each bite is fluffy, fruity, and delightfully herby, topped with a rich cream cheese frosting that ties it all together. Whether you’re looking to wow guests at your next gathering or just feed a craving for something unique and joyful, these Strawberry Basil Cupcakes never disappoint!
Ingredients You’ll Need
What makes these Strawberry Basil Cupcakes really special is how each simple ingredient contributes to the irresistible taste and tender crumb. Even the most basic components play a crucial role in creating something unforgettable—let’s break down the list and see why each one matters!
- All-purpose flour: Provides the structure for the cupcakes, ensuring a soft and fluffy crumb.
- Baking powder: Gives your cupcakes that beautiful rise, keeping them light and airy.
- Salt: Balances the sweetness and brings out the subtle flavors of strawberries and basil.
- Unsalted butter (softened): Adds richness and a moist, tender texture to every bite.
- Granulated sugar: Sweetens the cake without overpowering the natural flavors of fruit and herbs.
- Eggs (large): Bind everything together, adding moisture and stability.
- Vanilla extract: Enhances all the flavors, making the cupcake taste extra homey.
- Whole milk: Makes the batter smooth and creates a perfectly moist crumb.
- Fresh strawberries (finely chopped): Bursts of juicy sweetness in every bite—make sure they’re ripe!
- Fresh basil (finely chopped): Bright, peppery notes for that unexpectedly delicious twist.
- Cream cheese (softened): The start of a tangy, creamy frosting you’ll want to eat by the spoonful.
- Powdered sugar: Dissolves easily into the frosting, creating a smooth and fluffy finish.
- Vanilla extract (for frosting): Doubles down on the classic cupcake aroma.
- Pinch of salt (for frosting): Cuts through the sweetness in the cream cheese icing.
- Optional garnishes (sliced strawberries and basil leaves): The prettiest, freshest finishing touch your Strawberry Basil Cupcakes could ask for.
How to Make Strawberry Basil Cupcakes
Step 1: Prep Your Pan and Heat the Oven
Kick things off by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners—this not only makes cleanup a breeze, but also helps those cupcakes hold their perfect shape and fluffy texture as they bake.
Step 2: Whisk Your Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, and salt. Blending these ingredients well ensures the baking powder and salt are evenly dispersed, which means every cupcake rises evenly and tastes spot-on from end to end.
Step 3: Cream Butter and Sugar
In a large bowl, cream the unsalted butter and granulated sugar until light, fluffy, and pale. Don’t rush this step! Creaming creates air pockets that keep the cupcakes soft. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract for a dreamy, fragrant batter base.
Step 4: Combine Wet and Dry Mixtures
Now for the magic! Alternate adding your dry ingredients and milk to the creamed mixture—begin and end with the flour. This technique keeps your batter balanced and helps avoid overmixing, resulting in a super-tender cupcake (nobody wants a tough crumb!).
Step 5: Fold in Strawberries and Basil
Gently fold in those finely chopped fresh strawberries and basil. You’ll see pops of color throughout the batter—a beautiful sign of delicious things to come. Don’t overmix here; just stir until everything is evenly distributed, keeping the batter nice and airy.
Step 6: Bake
Divide the batter evenly among your cupcake liners, filling each about 2/3 full. Slide the pan into the oven and bake for 18 to 20 minutes, until a toothpick poked in the center comes out clean. The kitchen will smell amazing! Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—this helps avoid soggy bottoms.
Step 7: Make the Cream Cheese Frosting
While the cupcakes cool, beat softened cream cheese and butter together until blissfully smooth. Gradually add powdered sugar, then finish with vanilla and a pinch of salt. The result? A luscious, tangy-sweet frosting that perfectly complements every bite of these Strawberry Basil Cupcakes.
Step 8: Frost and Garnish
Once the cupcakes are completely cool (no cheating—the frosting will melt if you rush!), generously frost each cupcake. Top them off with a slice of strawberry or a small basil leaf for an elegant, festive touch. Voilà—your Strawberry Basil Cupcakes are ready to impress!
How to Serve Strawberry Basil Cupcakes
Garnishes
The prettiest Strawberry Basil Cupcakes get an extra boost from fresh garnishes! Top each one with a thin strawberry slice and a petite basil leaf for a burst of color and a subtle aromatic hint. If you want to make them extra dazzling, try a sprinkle of finely chopped candied basil or a dusting of powdered sugar for a whimsical finish.
Side Dishes
Pair these cupcakes with refreshing accompaniments like a bowl of mixed summer berries or a cool lemon sorbet to balance the creamy frosting. For brunch, a plate of fluffy scrambled eggs and a fresh green salad rounds out the spread and lets your Strawberry Basil Cupcakes truly shine as the sweet finale.
Creative Ways to Present
Get festive by serving Strawberry Basil Cupcakes on a vintage cake stand or tiered dessert tray. For garden parties, nestle each cupcake in colorful paper liners and display under a glass dome surrounded by basil sprigs and strawberry halves for a show-stopping centerpiece. You can even skewer mini versions onto lollipop sticks for a fun, kid-friendly twist!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the Strawberry Basil Cupcakes in an airtight container in the refrigerator. They’ll stay perfectly fresh and moist for up to 3 days—just remember to bring them back to room temperature before serving for the best texture and flavor burst.
Freezing
You can absolutely freeze these cupcakes for future cravings! For best results, freeze the unfrosted cupcakes tightly wrapped for up to 2 months. Thaw at room temperature, then frost fresh before serving. If you prefer, you can freeze frosted cupcakes on a tray, then store them in a sealed container, but be sure to defrost gently to avoid frosting smears.
Reheating
For that fresh-baked warmth, let the cupcakes come to room temperature naturally on the counter. If you must, a few seconds in the microwave (unfrosted) will take the chill off, but avoid overheating or the tender crumb may dry out. Add your frosting and garnishes at the very end for maximum deliciousness.
FAQs
Can I substitute frozen strawberries in Strawberry Basil Cupcakes?
Frozen strawberries can be used in a pinch, but be sure to thaw and drain them thoroughly to avoid excess moisture. For the best texture and vibrant flavor, fresh ripe strawberries are always the top pick in Strawberry Basil Cupcakes.
Can I use dried basil instead of fresh?
While dried basil has its place in savory recipes, it won’t quite offer the bright, peppery zip that fresh basil delivers. Fresh basil is the secret superstar in Strawberry Basil Cupcakes, so it’s worth the extra step to chop some up!
How do I make these gluten-free?
Simply replace the all-purpose flour with your favorite gluten-free flour blend, following the package instructions closely. Just be sure your blend contains a stabilizer like xanthan gum for the classic cupcake texture in Strawberry Basil Cupcakes.
Why is my frosting runny?
If your cream cheese frosting feels a bit soft, it might be because the cream cheese or butter was too warm, or perhaps you added the powdered sugar too quickly. Pop the bowl into the fridge for 10 to 15 minutes, then beat again to thicken it up for your Strawberry Basil Cupcakes.
Can I make mini or jumbo cupcakes with this recipe?
Definitely! For mini cupcakes, reduce the baking time to around 10 minutes and check with a toothpick. For jumbo cupcakes, increase the bake time but monitor closely to prevent overbaking. Either way, you’ll have crowd-pleasing Strawberry Basil Cupcakes in any size!
Final Thoughts
I can’t wait for you to experience the magical combo of sweet strawberries and fragrant basil in these Strawberry Basil Cupcakes—they really do taste like summer in every bite. They’re easy to whip up, gorgeous to serve, and unforgettable once you taste them. So gather your ingredients, invite some friends over, and let the baking (and eating!) begin!
Print
Strawberry Basil Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Strawberry Basil Cupcakes are a delightful fusion of sweet, fruity flavors with a hint of herbaceous freshness. Moist strawberry-infused cupcakes topped with a creamy basil cream cheese frosting make for a unique and delicious treat.
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup finely chopped fresh strawberries
- 1 tablespoon finely chopped fresh basil
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: sliced strawberries and basil leaves for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the flour. Fold in the chopped strawberries and basil until evenly distributed.
- Bake: Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.
- Make the frosting: Beat the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, beating until fluffy.
- Frost cupcakes: Once cupcakes are cool, frost as desired and garnish with strawberry slices and basil leaves.
Notes
- Use very ripe strawberries for natural sweetness and flavor.
- Cupcakes can be made a day ahead and stored in the fridge—bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
